Egg and Lentil Curry with Coconut and Pickled Lime
Elevate your dinner table with the bold and comforting flavors of Egg and Lentil Curry with Coconut and Pickled Lime. This vibrant dish combines tender boiled eggs and hearty lentils in a creamy coconut milk base, infused with aromatic spices like cumin, coriander, turmeric, and a hint of optional chili for heat. The surprising addition of tangy pickled lime adds a unique zing, perfectly balancing the richness of the sauce. Ready in just 45 minutes, this one-pot meal is a satisfying fusion of protein-packed eggs, plant-based ingredients, and fragrant Indian-inspired spices. Serve it over fluffy basmati rice or alongside warm naan for a wholesome, flavorful feast that’s perfect for weeknights or entertaining. Gluten-free and easily customizable, this curry is a must-try for lovers of hearty and exotic comfort food!
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Recipe Information
Ingredients
- 6 whole Eggs
- 2 tablespoons Olive oil
- 1 large Yellow onion, finely chopped
- 4 cloves Minced garlic
- 1 tablespoon Fresh ginger, grated
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder (optional)
- 1 can (400 ml) Coconut milk
- 2 cups Cooked green or brown lentils
- 1 cup Vegetable or chicken stock
- 2 teaspoons Pickled lime, chopped
- 2 tablespoons Fresh cilantro (cilantro), chopped
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 1 tablespoon Fresh lime juice
- optional Cooked basmati rice or naan (for serving)
Instructions
Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, reduce the heat and simmer for 8 minutes. Transfer the eggs to an ice bath to cool, peel, and set aside.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
Stir in the minced garlic, grated ginger, ground cumin, ground coriander, turmeric powder, and red chili powder (if using). Cook for 1 minute until fragrant.
Pour in the coconut milk and vegetable or chicken stock, stirring to combine. Bring the mixture to a simmer.
Add the cooked lentils and stir well. Let the curry simmer for 10 minutes, allowing the flavors to meld.
Gently add the peeled boiled eggs to the curry, stirring carefully to coat them in the sauce. Simmer for another 5 minutes.
Stir in the chopped pickled lime and season with salt and pepper to taste.
Remove the curry from heat and stir in the fresh lime juice and chopped cilantro.
Serve warm over steamed basmati rice or with naan, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
1740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 4100 mg | 178% | |
| Total Carbohydrate | 208.0 g | 76% | |
| Dietary Fiber | 45.6 g | 163% | |
| Total Sugars | 45.7 g | ||
| Protein | 90.2 g | 180% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 435 mg | 33% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 3196 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
